Starting the Easter Ham

[GusRobin]

Decided to cure and smoke a fresh ham for Easter.

Here it is after I defrosted it - about 20+ lbs.



Trimmed the fat and skin off and ended with about 6 lbs of fat and skin. Well it also includes part of the bone since I had to saw off about 5 inches of the end shank to get it to fit in the brining container. The good news was that I got to use my new meat saw that I bought a while back.


Pic of the saw


All trimmed and ready to be injected with brine.


Injected,weighted down with a plate and soaking in the brine.


In the fridge for a week's rest.


I'll probably put it in the smoker late Thursday night so that it is ready on Saturday morning sometime. Then into the fridge overnight and reheat it on Easter Sunday.
More pics to come later.
Just realized that I don't have any more ham netting so I had to order some online and pay expedited shipping.

[KyNola]

Assuming you are going to smoke it in your Bradley, did you check to see if that big boy will fit in your Bradley?

Man I wish I had known about the ham netting.  I have some you could have had.

[GusRobin]

Assuming you are going to smoke it in your Bradley, did you check to see if that big boy will fit in your Bradley?

Man I wish I had known about the ham netting.  I have some you could have had.

It should fit. I have an OBS but bought a returned 6 rack cabinet. The last one I made a couple years ago fit in the 4 rack so this should be ok.

Thanks for the offer. I thought about posting to see if anyone had some extra netting, but then I saw it as a good excuse to buy some "reserves" and a new injector.

[WoodlawnSmoker]

That's going to be great!  If you wouldn't mind, could you please post some pics of the progress to finished.  I know you will be busy with Easter but it would be a fun tutorial for newbies like me.  Thanks.

[GusRobin]

That's going to be great!  If you wouldn't mind, could you please post some pics of the progress to finished.  I know you will be busy with Easter but it would be a fun tutorial for newbies like me.  Thanks.

Sure - there won't be much action until Thursday.

[Saber 4]

That's going to be great!  If you wouldn't mind, could you please post some pics of the progress to finished.  I know you will be busy with Easter but it would be a fun tutorial for newbies like me.  Thanks.

Sure - there won't be much action until Thursday.

Thanks I'll be watching and learning also.

[SiFumar]

Oh that is going to be great!  One question tho...you took a lot of fat off...was there a reason why?

[GusRobin]

Oh that is going to be great!  One question tho...you took a lot of fat off...was there a reason why?

I got carried away  ::)

[SiFumar]

Oh ok lol...guess wrap in bacon?

[GusRobin]

Oh ok lol...guess wrap in bacon?

Actually I kept the fat I trimmed since I didn't want to put it in the trash and have it sit there until Thursday (trash day). So I put it in a large baggie stuck it in the chest freezer. I'll use the bigger pieces and the netting should hold them in place. Probably add some bacon.

[SiFumar]

Good idea!  I actually freeze a lot of fat for various grinds.  But if you're netting that would definitely hold in place.  Why I questioned...I like my ham fat!  ::)

[hutcho]

What do you use for injecting? I have an injector I use for turkeys and butts and stuff, do you need the brine pump or just a means of injecting?

Sent from my Samsung Galaxy Note 2

[GusRobin]

I use an injector I got with Cajun seasonings. It is a cheap one and in fact broke near the end of what I was doing. So I ordered a new one when I ordered the ham netting.

[GusRobin]

Good idea!  I actually freeze a lot of fat for various grinds.  But if you're netting that would definitely hold in place.  Why I questioned...I like my ham fat!  ::)

Yeah I kind of screwed up. I guess I'll add "trimming ham" with driving, operating machinery, and other things you shouldn't do when alcohol is involved.

[Smoker John]

Looking good so far, I'll be following this one